Grilled Lamb Chops Recipe

Make the marinade

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 4 tablespoons minced garlic, 1 tablespoon chopped rosemary, 1 teaspoon chopped thyme, 1 tablespoon Dijon mustard, 1/2 teaspoon honey, 1 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using. Mix until emulsified.

Trim and season chops

Pat the 8 lamb rib chops dry with paper towels. Lightly score any thick fat caps. Brush both sides of the chops with 1 tablespoon olive oil, then place them in a shallow dish or zip-top bag in a single layer.

Pour about two-thirds of the marinade over the chops, turning to coat both sides. Reserve the remaining marinade for basting. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 4 hours (do not marinate more than 6 hours to avoid overly softening the meat). Remove the chops from the refrigerator 20 minutes before cooking to come closer to room temperature.

Preheat grill

Prepare a grill for medium-high heat (about 425–475°F / 220–245°C). If using a charcoal grill, bank coals for direct high heat. Clean and oil the grate to prevent sticking.

Sear chops

Place the lamb chops over direct heat and sear for 2.5–3 minutes without moving to develop a good crust. Flip and sear the other side for 2.5–3 minutes. While cooking, brush the top side once with some of the reserved marinade.

Finish to desired doneness

For 1-inch thick chops, aim for: 125–130°F (52–54°C) for medium-rare (about 6–7 minutes total), 135°F (57°C) for medium (about 8–9 minutes). Use an instant-read thermometer inserted into the thickest part without touching bone. If chops are browning too quickly, move to a cooler part of the grill to finish cooking.

If using a gas grill with a two-zone set up, sear on direct heat then move to indirect heat and close the lid to reach final temperature. For thicker chops, finishing under indirect heat will give more even results.

Rest the chops

Transfer cooked lamb chops to a warm plate or cutting board and tent loosely with foil. Let rest 5 minutes (this redistributes juices and finishes carryover cooking).

Finish and garnish

If desired, melt 1 tablespoon unsalted butter and spoon over the chops just before serving. Sprinkle with 1 tablespoon chopped fresh parsley and serve with lemon wedges for squeezing.

Serve chops hot alongside desired sides. Leftovers can be refrigerated up to 3 days.